Half a pound of ground pork
5 ounces of well thawed and drained frozen spinach, 5 ounces of ground round, and 1/2 pound of ground lamb
Grated finely, half a cup Parmesan
unbroken egg
dried basil, 1 1/2 tablespoons
1 and a half tablespoons of dried parsley
1 teaspoon of powdered garlic
1 kosher salt tsp.
Red pepper flakes in the amount of half
split 1/2 cup of breadcrumbs


1) Set the oven’s temperature to 400 F.
2) Combine the ground lamb, pork, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and 1/4 cup of the bread crumbs in a large mixing basin.
3) Using your hands, thoroughly combine all ingredients. Use right away or store in the fridge for up to 24 hours.

4) Fill a small basin with the remaining 1/4 cup of bread crumbs.
5) Weigh the meatballs into 1.5-ounce chunks on a scale, then arrange them on a sheet pan.
6) Form the meatballs into rounds with your hands, coat them in bread crumbs, and then put them in each of the little muffin tin cups.
7) Bake for 20 minutes, or until cooked through and brown.

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